MEASURE (FOR 50 SERVINGS)
Ham, Cooked, Smoked, Boneless, #1053
6 pound(s) + 4 ounce(s)
Lettuce, Shredded, #4008
Tomatoes, Whole, Red, Ripe, Raw, #4110
6 1/4 medium, whole , (2 3/5" diameter)
Hoagie Bun, WGR, #1230
Cheese, American Process, Sliced, #1308
3 pound(s) + 2 ounce(s)
Thinly slice ham and weigh out 2 ounces as a measurement for each sandwich.
Rinse tomatoes under cool running water, drain, core, and thinly slice (8 slices per tomato).
Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in container.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
Place sandwiches in a steamtable pan (12' x 20 x 2½") lined with pan liners. Cover with plastic wrap and refrigerate until ready for service.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.
Portion 1 hoagie plus trimmings per serving. Each portion provides 2½ oz. eq. meat/meat alternate and 2 oz. eq. whole grains.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for sandwiches.
Have condiments available for selection by students. Condiments have not been included in this nutrient analysis – remember to include them in the weekly menu nutrient analysis.
Individual sandwiches can be wrapped in deli paper, aluminum foil or plastic wrap.
1 serving of Ham and Cheese Hoagie
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